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Soba Ichi: The Soba Experience

If ramen, udon, and soba noodles were siblings, soba would be the middle child. Soba noodles don’t get a lot of attention in the United States. I can’t count the number of bowls of ramen and udon that I have consumed in my lifetime because it is too many. I can count with one hand the number of times I have eaten soba and it was probably dried soba produced in Japan. Soba noodles are made of buckwheat and there are no restaurants in the Bay Area that specializes in fresh soba until now. Soba Ichi recently opened in West Oakland giving “The Town” another thing to brag about.

Chef Koichi Ishii is the man behind the soba. The soba is freshly prepared everyday from scratch in house, by hand by grinding buckwheat flour in a stone mill. They get their supply of buckwheat from Kitawase in Washington State. The demand has been exceeding the soba production as it seems they are consistency selling out before lunch ends.

My colleague and I went to Soba Ichi last week and we arrived twenty five minutes before they opened to ensure we were part of the first seating. I wanted to start with one of their small plates and chose the nameko oroshi-ae which was a mushroom and daikon dish. It was definitely small, but size was not an indication of flavor. The mushrooms were rich and earthy and combined well with the finely grated daikon.Soba Ichi offers both hot and cold soba. My colleague and I both opted for the Jyuwari soba which is 100% buckwheat versus the Nihachi soba which is 80% buckwheat and 20% wheat flour. Our noodles are available cold and we ordered it with tempura. I was excited when my tray came out as it instantly transplanted me to Japan. (I haven’t been but this is what I imagine it to be like).

I prepared my dipping sauce by adding the daikon and green onions to the soy based sauce. I opted out of the wasabi but added some chili powder instead. Using my chopsticks, I picked up a few noodles and plunged them into the sauce. The soba was light, clean, earthy, and slightly chewy.

The shrimp and vegetable tempura came with what looked like a matcha salt to season. This was the best tempura I have ever had, especially the shrimp. I kept alternating between the soba and the tempura. It was a perfect match.When we were done, the server brought out a teapot filled with broth that we were supposed to add to the remaining dipping sauce to drink. It was warm and good for the soul. This actually helped fill me up.I didn’t want my lunch to end so I ordered the dessert which was sobacha mousse. The tea flavor was nice and it had both jelly and custard topped with rice crispies.What appears and tastes like a simple meal at Soba Ichi is quite complicated. I thoroughly enjoyed my meal and the experience. Although I was treating myself to a pretty expensive lunch, I knew I was paying for a labor of love.